Andrew Raven

Head of Operations at HILLTOP HONEY LIMITED
  • Claim this Profile
Contact Information
us****@****om
(386) 825-5501
Location
Shrewsbury, England, United Kingdom, GB

Topline Score

Topline score feature will be out soon.

Bio

Generated by
Topline AI

5.0

/5.0
/ Based on 1 ratings
  • (1)
  • (0)
  • (0)
  • (0)
  • (0)

Filter reviews by:

Richard Humphreys

Andy is a dedicated manager, very approachable and displays a driven mentality to be a top performer. He holds a logical argument, shares a wealth of knowledge and acts as a mentor. Andy is a people person with a passion for getting the best out of his subordinates and colleagues in line with business objectives. We have been put into a difficult time but there is no waning in Andy's continued determination to get the right business results. His major downside is he's a Man Utd fan!

You need to have a working account to view this content.
You need to have a working account to view this content.

Experience

    • United Kingdom
    • Food and Beverage Manufacturing
    • 1 - 100 Employee
    • Head of Operations
      • Sep 2022 - Present

    • Manager At UK Health Security Agency
      • May 2021 - Sep 2022

    • Managing Director
      • Sep 2017 - Sep 2022

      Interim FMGC Business Support Interim FMGC Business Support

    • Manager
      • May 2021 - Oct 2021

    • Food and Beverage Manufacturing
    • 1 - 100 Employee
    • Operations Manager
      • Jan 2020 - Apr 2021

    • United Kingdom
    • Food Production
    • 1 - 100 Employee
    • Operations Manager
      • Dec 2018 - Sep 2019

    • Sweden
    • Food Production
    • 700 & Above Employee
    • Senior Production Manager
      • Sep 2017 - Dec 2018

    • Food Production
    • 300 - 400 Employee
    • Production Manager
      • Apr 2015 - Aug 2017

    • United Kingdom
    • Food Production
    • 100 - 200 Employee
    • Retail Shift Production manager
      • Jan 2011 - Apr 2015

      Lead a team of up to 70 staff across multiple disciplines in a cheese cutting and packing facility that supplies, to major retail & food service outlets.Driving KPI performance, training & development, CI, commercial awareness, technical conformity are just a few skills and strong points that are demonstrated on a daily basis. Lead a team of up to 70 staff across multiple disciplines in a cheese cutting and packing facility that supplies, to major retail & food service outlets.Driving KPI performance, training & development, CI, commercial awareness, technical conformity are just a few skills and strong points that are demonstrated on a daily basis.

    • Production Shift Manager
      • Nov 2007 - Dec 2010

      Production Shift Manager leading up to 70 staff supplying hot pies to major retail outlets. I was responsible for the making, baking and packing processes. Production Shift Manager leading up to 70 staff supplying hot pies to major retail outlets. I was responsible for the making, baking and packing processes.

    • Food and Beverage Manufacturing
    • 100 - 200 Employee
    • Shift Operations Manager
      • Jan 2005 - Sep 2007

      At Uniq St-Ivel i lead a team of approximately 60 staff producing premium range yogurts and cottage cheese to major retail outlets.Driving KPI performance and continuous improvement were at the fore-front of my resposibilities. At Uniq St-Ivel i lead a team of approximately 60 staff producing premium range yogurts and cottage cheese to major retail outlets.Driving KPI performance and continuous improvement were at the fore-front of my resposibilities.

    • Food and Beverage Services
    • 1 - 100 Employee
    • Butchery Boning Hall & Curing Supervisor
      • Jan 1996 - Jan 2005

      At Walkers i progressed from an industrial bucher to a supervisor managing the boning and curing departments.I was responsible for up to 60 staff which ranged from butchers, curists & packers.Our department boned up to 32,000 legs of pork per week when i left the business which had increased from 5000 when i joined the business. Material variance yields, efficincies and technical ability were key players in my skill set. At Walkers i progressed from an industrial bucher to a supervisor managing the boning and curing departments.I was responsible for up to 60 staff which ranged from butchers, curists & packers.Our department boned up to 32,000 legs of pork per week when i left the business which had increased from 5000 when i joined the business. Material variance yields, efficincies and technical ability were key players in my skill set.

Education

  • Beauchamp College - Leicester
    1988 - 1990
  • Gartree High School - Leicester
    1984 - 1988

Community

You need to have a working account to view this content. Click here to join now